Fall is coming. Along with the sweaters, pumpkins and falling leaves comes soup weather. We are always looking for new soup recipes to make in our Instant Pot. You don’t need to let a soup pot simmer on the stove for hours. In about 30 minutes, you can make this Santa Fe Chicken Soup in your Instant Pot. It’s the perfect weeknight meal!
I’ve always been curious about Santa Fe seasoning. Santa Fe Style Seasoning is a coarsely ground blend with the big, bold flavor of chili, cumin, and garlic. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes. Use in Southwestern inspired cuisine, such as tacos, nachos, taquitos, and vegetables.
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Santa Fe Chicken Soup Ingredients:
- 2 lbs Rotisserie Chicken , shredded
- 4 cups chicken broth
- 2 cans canned fire-roasted diced tomato
- 4 ounces canned fire-roasted hatch chiles
- 2 cans black beans, rinsed
- 2 cans fire roasted corn, rinsed
- 1 yellow onion, chopped
- 4 mini red, orange peppers, seeded and diced
- 2 tbsp. Minced garlic
- 1 tsp. Cumin
- 1 tsp. Chili powder
- 1 tsp. Cayenne powder
- 1 tsp. Lemon pepper seasoning
- 1 jalapeno chopped, de-seeded, deveined
- 3 green onion sliced for garnish
- 1 cup cilantro, chopped optional topping
Santa Fe Chicken Soup Directions:
Remove the skin off the chicken and shred into small chunks. Set to the side.
Chop the onions, mini peppers and garlic.
Add olive oil to the Instant Pot and set to sauté.
Add the onions, mini peppers and garlic, to the Instant Pot. Sauté for 5 minutes until the onions are translucent, make sure to stir often.
Turn off the sauté function on the Instant Pot.
Add the shredded chicken and Seasonings.
Stir the veggies in with the chicken.
Add all other ingredients to the Instant Pot and stir to combine. Cover with the lid and seal to a closed vent.
Set to manual for 10 minutes.
Once the time is up open the vent to release steam and pressure. Stir until fully combined.
Garnish and enjoy
How to Store Your Soup:
Store in airtight containers in the refrigerator. Eat within 4 days for best flavor and freshness.
Print the Recipe:
Instant Pot Sante Fe Chicken Soup
This new Instant pot soup recipe is perfect for busy weeknight meals. It has a little kick that everyone will love.
Ingredients
- 2 lbs Rotisserie Chicken , shredded
- 4 cups chicken broth
- 2 cans canned fire-roasted diced tomato
- 4 ounces canned fire-roasted hatch chiles
- 2 cans black beans, rinsed
- 2 cans fire roasted corn, rinsed
- 1 yellow onion, chopped
- 4 mini red, orange peppers, seeded and diced
- 2 tbsp. Minced garlic
- 1 tsp. Cumin
- 1 tsp. Chili powder
- 1 tsp. Cayenne powder
- 1 tsp. Lemon pepper seasoning
- 1 jalapeno chopped, de-seeded, deveined
- 3 green onion sliced for garnish
- 1 cup cilantro, chopped optional topping
Instructions
- Remove the skin off the chicken and shred into small chunks. Set to the side.
- Chop the onions, peppers and garlic.
- Add olive oil to the Instant Pot and set to saute.
- Add the onions, mini peppers and garlic, to the Instant Pot. Saute for 5 minutes until the onions are translucent, make sure to stir often. Turn off the saute function on the Instant Pot.
- Add chicken and seasonings to the pot. Stir the chicken into the veggies.
- Add all other ingredients to the Instant Pot and stir to combine. Cover with the lid and seal to a closed vent.
- Set to manual for 10 minutes.
- Once the time is up open the vent to release steam and pressure. Stir until fully combined.
- Garnish and enjoy
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